This week’s Cooking with CURE recipe for Chipotle Corn Salad, courtesy of the oncology dietitians at the John Theurer Cancer Center, is a perfect pantry-staple dish that’s packed with many vitamins and minerals, including A, E, iron and magnesium.
Looking for a salad that’s full of flavor and protein? This week’s Cooking with CURE recipe for Chipotle Corn Salad, courtesy of the oncology dietitians at the John Theurer Cancer Center, is a perfect pantry-staple dish that’s packed with many vitamins and minerals, including A, E, iron and magnesium.
This colorful salad is also a great source of fiber and will help you make use of everything in your pantry. The best part? If you do not have the vegetables listed, substitute whatever you have on hand or omit them completely.
Try it as an appetizer or dip, or pair with fish tacos or enchiladas — and be sure to tag your creations on social media with #CookingWithCURE!
Chipotle Corn Salad Recipe
Total time: 30 minutes
- 1 bag frozen corn
- 1 cup red onion, diced
- 1 red bell pepper, diced (about 1 cup)
- 1/2 cup fresh coarsely chopped cilantro (if desired)
- 1 (14.5 ounces) can black beans, rinsed
- 1 avocado, diced
- 2 tablespoons red wine or apple cider vinegar
- 2 tablespoons lime juice, from 1-2 limes or from bottled juice
- 2 tablespoons honey or maple syrup
- 1/4 cup vegetable oil
- 1 tsp garlic powder
- 1/4 teaspoon dried oregano
- 3/4 teaspoon cumin
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 chipotle peppers, canned in adobo sauce, or ½ jalapeno pepper (if desired, for spice)
- Add corn to skillet and cook on medium-high heat until slightly charred, about 10 minutes. Let cool to room temperature.
- Meanwhile, chop the onion, pepper and cilantro and add to a bowl. Add the black beans and the corn once it is cooled.
- Add all the dressing ingredients into a blender or small food processor. Process until smooth.
- Pour the dressing into the bowl and mix well to evenly cover the salad. It is best to refrigerate for at least 1 hour to let the flavors combine.
- Once ready to serve, lightly mix in the diced avocado. You can spritz more lime on the salad to freshen it up if it was refrigerated overnight. Enjoy!